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A glowing fireplace is one of the joys of life in New England. The warmth and the gentle sounds of the flames comfort us during the long dark winter. And in our house, we need an efficient fire to keep the place heated. We’ve been using the fireplace to cook for more than twenty years. […]

The Tuscan Grill is one of the most versatile grills ever invented. It can be used virtually anywhere although it is most commonly used in a home fireplace. When you know how to build a proper fire, it works phenomenally well. After twenty years using a Tuscan grill, I’ve discovered a new way to use […]

Rediscovering the Lost Art of Building a Fire The folklore of the hearth, the wood burning fireplace of Colonial times, permeates our psyche here in New England. A home without a fireplace lacks warmth even when the thermostat is turned up to the seventies. The colonial-era fireplace was the center of every family’s universe regardless […]

For the reissue of my book, we are testing all sorts of formulas and grains. And we are looking at formulas from other bakers and adapting them to my food processor mixing method. Here is a taste of Eric Kayser’s Pain aux Cereales. I mixed it in my test food processor. And most interestingly, I […]

Our LA Oven Works outdoor wood oven celebrates its FIFTH birthday this summer. Having our own wood-fired outdoor oven has been a wonderful addition to our family. It sets the scene for many lovely evenings baking, roasting and sharing food with good friends. We have to thank Anna and Peter Carpenter, owners of the company, […]

Priscilla and I have been enjoying playing with the new Emile Henry Bread Cloche. (She developed the recipes for their booklet and did a demo of the product for editors in New York.) This photo is of a basic boule mixed using my food processor method and baked in the ceramic cloche. We are impressed […]